Smashed Fingerlings With Jalapenos Food

SMASHED FINGERLINGS WITH BBQ SAUCE

Smashed Fingerlings with BBQ Sauce image

Provided by Guy Fieri

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds fingerling potatoes
3 tablespoons kosher salt
1 cup bottled Guy Fieri Wing Sauce
1/2 cup apple cider vinegar
2 tablespoons agave syrup
1 tablespoon hot sauce
1 tablespoon sriracha
Canola oil, for deep-frying

Steps:

Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.
Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.

SMASHED FINGERLINGS WITH JALAPENOS

Smashed Fingerlings With Jalapenos image

From Bon Appetit magazine. A different take on potato salad. These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapenos while warm.

Provided by Bren in LR

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs fingerling potatoes, halved crosswise if large
1/2 cup olive oil, divided
kosher salt & freshly ground black pepper
1/4 cup sherry wine vinegar (or red wine vinegar)
1 tablespoon whole grain mustard
1 jalapeno, thinly sliced into rounds, seeds removed if desired (seeds make it hotter)
1/4 cup torn flat leaf parsley (lightly packed)

Steps:

Preheat oven to 450*F. Toss potatoes with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper.
Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten.
Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper.
Add potatoes, jalapeno, parsley and toss.
Makes a great summer side.

Nutrition Facts : Calories 239.2, Fat 13.8, SaturatedFat 1.9, Sodium 49.9, Carbohydrate 27.1, Fiber 4.3, Sugar 2.1, Protein 3

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